Guest Author - Monica Talley

Vegetable Pancakes
Yields: 10 servings
1 (6 ounce) package self-rising white cornmeal mix
1 (11 ounce) can whole kernel corn, drained
1/2 large red bell pepper, diced
1/2 cup all purpose flour
7 green onion, thinly sliced
1 large carrot, grated
2/3 cup buttermilk
1 large egg, lightly beaten
1/4 teaspoon crushed dried red pepper
1/4 teaspoon ground cumin
1/4 cup vegetable oil

Serve with: sour cream, salsa, chopped fresh cilantro, diced green onion, guacamole

Stir together the first 10 ingredients. Heat 2 tablespoons of oil in a large non-stick skillet. Drop half of batter by 1/4 cupfuls onto tje hot skillet and cook 3 to 4 minutes on each side. These should be golden brown. Repeat the process with the remaining batter and oil as needed. Serve with the suggested accompaniments.


Mexican Chicken Corn Chowder
About 6 servings

3 tablespoons butter or margarine
1 1/2 pounds skinned and boned chicken meat, cut into bite sized pieces
1 small onion, chopped
2 garlic cloves, minced
2 cups fat free half and half
2 cups shredded Monterey Jack Cheese
2 (14.75 ounce) cans cream style corn
1 (4.5 ounce) can chopped green chilies, undrained
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon louisiana hot sauce
4 tablespoons chopped fresh cilantro

Melt butter in a large soup pot over medium high heat. Add chicken and onion, and garlic, and saute 10 minutes. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes. Stir in 4 tablespoons chopped fresh cilantro. This is great served with the Savory Biscuit Cups. Recipe to Follow!

SAVORY BISCUIT CUPS
Makes 10

2 (3 ounce) packages cream cheese, softened
2 tablespoons fat free half and half
1 large egg
1/2 cup (2ounces) monterey jack cheese, grated
1 green onion, sliced thinly
1 roma tomato, seeded, diced
4 slices bacon, cooked and crumbled, divided
1 (10 count)can refrigerated Grands Flaky Style Biscuits

Grease 10 muffin cups and add 1 tablespoon water to the remaining 2 muffin cups.
Preheat oven to 375 degrees F.

Beat first 3 ingredients together with an electric mixer until they are blended. Fold in cheese, onion, tomato, and half the bacon.

Separate the bicuits into 10 portions. Roll each biscuit piece into a 5-inch circle or to fit the bottom and up the sides of the muffin cups. Spoon about 1/4 cup of cheese mixture into each biscuit shell.
Bake at 375 degrees for about 20 to 22 minutes. The centers should be set. Remove immediately from the pan and sprinkle with the remaining bacon.